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Serving Size Serves 4
Ingredients for Ratitouille
1 cup chicken stock
1 red onion, finely diced
2 cloves garlic, crushed
1 zucchini, cut into fine dice
1 red capsicum (bell pepper) finely diced
1 yellow capsicum (bell pepper) finely diced
4 tomatoes, peeled, seeded and diced
sea salt and pepper to taste
1 tbsp chives chopped
4 x 185 g (6 oz) white fish fillets
6 cups chicken stock
Ingredients for herb mix
2 tbsp parsely chopped
2 tbsp chives chopped
1 tsp coriander, cilantro chopped
grated zest from 1 lemon
sea salt and ground black pepper
Instructions
First make the ratitouille. Sauté the onion and garlic with a little stock or water until soft. Add the zucchini, capsicums, tomatoes and the remaining stock and cook for a further 5 - 8 minutes.. season to taste and keep warm. Place the fish fillets into a shallow pan filled with hot simmering stock. Poach over a gentle heat for 10 minutes until cooked through. Combine the herbs, lemon zest, salt and pepper. Remove the fish from the stock and sprinkle with the herb mixture. Spoon some ratitouille onto each plate and top with a piece of fish serve immediately.
By Teresa Cutter < the healthy chef © 2006
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